Cake with grape gelee

Make the most of the grapes now in season to try this delicious and easy-to-make cake.

 

For a 25 cmcake(6persons.):   125g softened butter 125g caster sugar 3 medium eggs 125g sifted flour 1/2 tsp baking powder 2tbsp crystallised lemon rind or citrus marmalade   1tsp vanilla extract 12 italian muscat grapes 150g white grape gelee 1  25cm cake tin

 

 

 

 

 

 

 

 

 

 

• Grape gelée : reduce the juice of 600gr grapes by half (cf recipe for grape gelée)
  
• Remove the butter from the fridge in advance so that it is soft but not runny.
• Chop crystallised peel.
  
• Line the cake tin and place in the fridge. Put the grapes to chill in the fridge.
  
• Preheat oven to 200°.
  
• In a large bowl beat the butter and sugar until light and fluffy.
• Add the egg yolks and the vanilla and fold in gently with a spatula to preserve the frothy consistency.
• Whip the egg whites and fold half into the egg mixture.  Add the flour, baking powder and remaining egg white alternately, finishing with the chopped fruit.
• Turn the mixture into the prepared tin, smooth the surface and arrange the chilled grapes on top.
• Cook for 45mins, reducing the temperature to 180° after 20mins.  If the top goes too brown during the cooking, cover with tinfoil and reduce the temperature to 175°.
• Remove the cake from the oven and pour half the hot grape gelée over it.  Leave to cool in the tin.
• When the cake is cold, remove from the tin and serve sliced and topped with cold grape gelée.  You could ask your guests to guess what the covering is made from.
  
• Bon appétit!

 

This cake can be made the day before and sliced when you serve it.